This recipe for Passover komish (a type of cookie) is so good and so easy to make that you'll want to prepare it all year long! This cookie is similar to biscotti.

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Ingredients

20
Original recipe yields 20 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Line a cookie sheet with parchment paper.

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  • In a mixing bowl, beat eggs, oil, 1 cup sugar and almond extract. Stir matzo meal, potato starch, salt, nuts and sprinkles into the mixture. Separate the dough in half and form 2 long, wide rolls. Place the rolls on the parchment paper.

  • Bake in a preheated 350 degrees F (175 degrees C) oven for 30 minutes. Remove from oven and cut on an angle into 1/2 to 3/4 inch cookies while still hot.

  • Stir the cinnamon and sugar together and pour into a shallow bowl. Roll the cookies in the cinnamon sugar mixture and return the cookies to the cookie sheet. Turn oven off and return the cookie sheet to the oven. Let the komish dry overnight.

Partner Tip

Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

285 calories; 16.4 g total fat; 42 mg cholesterol; 43 mg sodium. 33.5 g carbohydrates; 3.2 g protein; Full Nutrition

Reviews (8)

Read More Reviews

Most helpful positive review

Rating: 4 stars
05/27/2003
I also found the batter to be way too thin but when I thickened it with about a cup of cake meal it worked fine and actually tasted delicious. I preferred the cookies that came out thinner - more like brownies. Read More
(4)

Most helpful critical review

Rating: 1 stars
04/21/2005
A gentile with a professional cooking degree in culinary including pastry I just made these "cookies". The result is so awful and runny there is no possible way to roll the "dough" up---it is batter. Oy vey. I suggest adding lots more potato flour and matzoh meal and sugar---then you have a dough. Problem is though once you roll the results up and bake them you end up with a brittle exceeding fragile product. I managed to cut some into bars and sugar them as directed. Probably could have used another egg to bind since I had to add so many dry ingredients to yield anything workable. Read More
(10)
8 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 3
Rating: 4 stars
05/27/2003
I also found the batter to be way too thin but when I thickened it with about a cup of cake meal it worked fine and actually tasted delicious. I preferred the cookies that came out thinner - more like brownies. Read More
(4)
Rating: 1 stars
04/21/2005
A gentile with a professional cooking degree in culinary including pastry I just made these "cookies". The result is so awful and runny there is no possible way to roll the "dough" up---it is batter. Oy vey. I suggest adding lots more potato flour and matzoh meal and sugar---then you have a dough. Problem is though once you roll the results up and bake them you end up with a brittle exceeding fragile product. I managed to cut some into bars and sugar them as directed. Probably could have used another egg to bind since I had to add so many dry ingredients to yield anything workable. Read More
(10)
Rating: 1 stars
04/12/2006
Please don't waste your time with this one-it comes out watery and you can't roll it. By adding matzo flour or potato starch you give it a dry floury taste. A waste of time and good ingredients. Read More
(5)
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Rating: 3 stars
04/13/2003
I followed the directions exactly and it was too loose. I had to add at least an extra cup of matzoh meal and an extra cup of potato starch. The final outcome is good. Read More
(4)
Rating: 1 stars
04/12/2003
Something is wrong with this recipe. Following the proportions given I ended up with a bowl of something the consistancy of cake batter. Read More
(4)
Rating: 4 stars
05/27/2003
I also found the batter to be way too thin but when I thickened it with about a cup of cake meal it worked fine and actually tasted delicious. I preferred the cookies that came out thinner - more like brownies. Read More
(4)
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Rating: 5 stars
03/19/2012
I am the recipe-giver and need to clarify. This must be baked in very small loaf tins that was excluded from original recipe. I have two metal ice cube trays with no inserts they wew around with the old frigidares. Size about 4 inches by 10 inches. Or try small foil loaf pans with parchment inside. This recipe is NOT for free standing cookies. Try again... I just made them and it works. SR Read More
(3)
Rating: 5 stars
12/11/2002
absolutely wonderful!!! Read More
(3)
Rating: 5 stars
04/12/2017
These cookies are delicious! We omitted the nuts and instead of all white sugar we did 1/2 white sugar and 1/2 brown sugar. We made two batches and only have a few left. We are going to make another batch today. Read More